Goan style Dal with Coconut and Black Kokum
Ingredients
For the dal:
- 2 cups yellow pigeon peas/toor dal – soaked for at least 2 hours
- 1 tsp turmeric powder
- 2 black kokum pieces – washed well if you are using tamarind, add 1 tbsp tamarind paste
- salt – to taste
For the coconut paste:
- 1 cup fresh grated coconut
- 1 small onion or 2-3 shallots
- 1 tbsp cumin seeds/jeera
- 4-5 garlic cloves
For the tempering:
- 1 tsp mustard seeds
- 1 tsp cumin seeds/jeera
- 2-3 sprig of curry leaves
- 2 cloves garlic crushed lightly
- 1 or 2 green chilies optional / dry red chilies can also be used instead of green chilies
- a pinch or two of asafoetida
- 2 tbsp coconut oil or ghee or any good vegetable oil
- For the garnish:
- Fresh coriander leaves chopped
Instructions
- Pressure cook the toor dal with water, salt and turmeric for 3 or 4 whistles; open and mash well.
- Blend to make a paste using the ingredients 5-8; you may use a little water to get a paste like consistency
- To the cooked dal, add the coconut paste and the kokum pieces.
- Add water to adjust consistency as required and season with salt. Bring to boil and then simmer for 5 minutes.
- To prepare the tempering, heat oil in a pan, crackle the mustard seeds, cumin seeds, curry leaves, chillies and garlic. Saute till the garlic is lightly browned, switch off heat and add asafoetida.
- Pour this over the hot dal and mix well.
- Garnish with coriander leaves and serve hot with rice.
Notes
Remove the kokum pieces after 1-2 hours as the flavour continues to seep in if the kokum if left inside which may end up making the dish sour and tart.